Easy Strawberry Pie Recipe

Strawberries, although available pretty much anytime of year, are no doubt a quintessential summer fruit. Many of us definitely associate strawberries with the warmer months, and recipe developer Catherine Brookes is definitely one of those people. She feels that strawberry pie is "the ultimate summer dessert [as it is] fresh, fruity, sweet and colorful." The vibrant red strawberries are obviously the star of this show, but the other pie ingredients really help bring the whole thing together.

One thing Brookes likes about this particular recipe is how easy it is to make. As she tells us, "There's no preparing gelatin or any special ingredients, just fresh fruit and simple store cupboard ingredients." While she likes to make the pie using a store-bought crust, you could always make your own pie crust if you're feeling ambitious. If, on the other hand, you want a really quick and easy pie, Brookes says that you could make (or buy) a crumb crust instead. 

The most importation ingredient needed for this pie is the strawberries, and Brookes points out that you do need to use fresh ones. As she explains, substituting frozen berries "could result in a soggy crust" due to the increased moisture. The other ingredients you'll need for the filling are sugar, cornstarch, water, and lemon juice. You will also need a ready-rolled, unbaked pie crust.

Unfold the pie crust, put it in the pan and push it down, then trim it to leave a ½-inch overhang. Roll up that overhang, then crimp or flute the edge of the crust. Prick the crust with a fork a few times, then fill it with pie weights or dried beans. Bake the crust as per the directions given on the package — Brookes notes that it should probably take about 15 to 20 minutes depending on what brand you use.

Wash the and hull the berries and cut them in half or even into quarters if they are large. Mix the cornstarch, water, and lemon juice to make a paste, then combine this mixture with the strawberries and the sugar in a pan. Cook the berries over medium heat for 8 to 10 minutes, mashing them and stirring the mixture as it cooks. Once the filling has thickened and the strawberries have softened, turn off the heat.

Pour the strawberry filling into the pie crust, then put the pie in the refrigerator. Leave it there for at least 4 hours before you attempt to slice it.

Brookes suggests topping the pie with whipped cream, ice cream, or chocolate sauce, and feels that any of these options "would be great." None are strictly necessary, though, as the pie is perfectly delicious all on its own.